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  Recipe Home » Diabetic » TANGY JAMS AND JELLIES
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  TANGY JAMS AND JELLIES
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 208
Ingredients:
2 cans (12 oz. each) unsweetened frozen apple juice or apple raspberry juice
concentrate
1 package (2 oz.) dry pectin for jams and jellies, made with little or no sugar
Instructions:
Partially thaw concentrate. Add enough water to make 1 quart; pour into a 5- to 6-quart pan. Add pectin; stir until dissolved, about 10 minutes. Scrape pan sides often. On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that cannot be stirred down; boil exactly 1 minute. Remove from heat; skim off foam. Pour hot liquid into 1- to 2-C. jars to within 1/2 inch of rims. Wipe rims clean, then cover with lids. Let jelly cool. Serve, or chill up to 3 months.
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